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While often disputed, according to history, fudge was accidentally developed by a failed batch of candy; probably caramels, around 1886. From this flawed candy batch came the exclamation of or the phrase 'oh, fudge!' The first time we have documentation of fudge was in a letter from Poughkeepsie, New York. Emelyn Battersby Hartidge, a student from Vassar, stated that the cousin of a schoolmate made fudge. In Baltimore in 1886, the candy sold for 40 cents a pound. Ms. Hartidge was given the recipe two years later and made 30 pounds for the Senior Auction. Other colleges (Wellesley and Smith) then developed recipes of their own for this sweet treat.

In contrast with other candies that go back thousands of years, fudge is fairly new. Earlier fudge flavors included chocolate, vanilla and brown sugar penuche. Mackinac Island, Michigan is the fudge capital of the U.S. And now the flavors or mixtures of ingredients are almost endless. A few of them are: raspberry coffee, vanilla caramel, lemon butter, maple walnut, chocolate cappuccino, vanilla cherry chocolate chip, chocolate caramel pecan, peanut butter, chocolate cheesecake and dark chocolate.

By definition, fudge is a creamy and rich confection. A softer confection, usually very smooth and made with sugar, fresh butter, sweet cream, corn syrup and often different sensational flavorings. Flavors can be chocolate, butterscotch, vanilla, white chocolate, peanut butter, flavored gelatin, kool aid, Kahlua, buttermilk, maple, pumpkin, mint or even bourbon. Fudge could have various nuts, such as walnuts, hazelnuts, pistachios, pecans, roasted macadamia nuts, or almonds. Additional ingredients that are found in unusual or decadent fudge could be: crackers, popcorn, cheese, candy canes, coconut, lime zest, pineapple chunks, candy bars, caramel, chocolate chips, espresso beans, cookies, cherries and other candied or dried fruit, chocolate chunks, or marshmallows.

Just about everyone loves delicious, rich fudge, but it is often considered difficult to make. The original recipes for fudge were somewhat ambiguous and extremely difficult. The degree of difficulty had a lot to do with the quality of equipment, the ingredients, the recipe used and the patience taken to make it right. Also, constant stirring and being sure of the cooking time, and exact measurements were vital for perfect fudge candy. Stirring for the proper amount of time, and bringing the ingredients to the right temperature are important as well for the fudge to be smooth and creamy and not gritty. Moreover it was very easy to under or over cook this sweet treat, resulting in it not setting up correctly or tasting scorched.

Although the word fudge has other meanings, none are identical to the traditional, family favorite, premium chocolate fudge. Almost always in America, the word fudge means the rich, creamy, scrumptious chocolate confectionery. At times you'll find the word fudge used on packaging of brownies or cakes, but this only means that they have got extra chocolate flavoring.

Author's Bio: Anna McAnthony is a staff and content writer for Chocolate Gourmet Candy, and has been researching and writing articles on chocolate and chocolate candy for many years. Visit http://www.chocolategourmetcandy.com for more information.

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